Shrimp and Cabbage Hot Pot

Tasting History recently did an episode on the Sumo Wrestler recipe Chanko Nabe.  Surprisingly, it's keto.  The ton of rice they have with it isn't.  It really put me in the mood for an Asian-style soup.

There's going to be a 99 Ranch Market near me!  I'll no longer have to trek up to 45 minutes with an insulated bag.  It's a little farther than Mitsuwa Markeptlace, and very close to the Persian grocery stores.  I can deal with that.  It should open by the end of the year.

I had actually put "shrimp" on the meal plan, intending to have pasta, then never used a cabbage I had bought for the week before.  A new package of miso paste, a few other ingredients, and this was good to go.

Shirataki is a new ingredient for me.  I've heard of it, but never bought any.  It's noodles made out of konjac starch, and essentially carb and calorie free.  And it tastes like udon noodles. If you don't feel like shelling out that kind of money on fresh noodles, really any spaghetti-adjacent pasta will do.

1 qt unsalted chicken or vegetable stock
1/4 C miso paste
1/2 lb carrots, peeled and sliced thin
*1/2 green cabbage, cored and thinly sliced
1 Tb oil
2 cloves garlic
1/2 tsp grated ginger
1/2 tsp pepper
1 package firm tofu
*2 green onions, thinly sliced white and 1" green pieces
*1 lb raw shrimp, shelled, deveined, tail off
12 oz package (4 serving) shirataki noodles

1.  In a large soup pot, cook the thinly sliced cabbage in the oil over medium-low heat until the cabbage is softened.  If you cover the pot between stirs, the cabbage self-steams and speeds up the process.  This could take half an hour and is the only time-consuming part of this recipe.  Stir every 5 minutes or so to keep the bottom from burning.

2.  Once the cabbage is reduced by at least half, add the garlic, ginger, and miso and cook until fragrant.  Add in the stock, carrots, pepper, green onion, and tofu.  Bring to a low boil over medium heat.  Reduce heat to a simmer, cover, and cook until carrots are softened, about 10-15 minutes.

3.  Before serving, drain and rinse noodles.  Drop the shrimp into the simmering soup, stir, and let sit 2 minutes for the shrimp to cook.

4.  Ladle hot soup into serving bowls and add a tong-full of shirataki for garnish.  Serve with a side of rice, if desired.

Difficulty rating  π